Описание презентации Презентация Копия Food по слайдам

Center for Food Security and Public Health Iowa State University 2004 Organisms • Estimated 250 foodborne pathogens • Foodborne illness − 2 or more cases of a similar illness resulting from ingestion of a common food − Bacteria most common cause − Also viruses, parasites, natural and manufactured chemicals, and toxins from organisms

Center for Food Security and Public Health Iowa State University 2004 • Foodborne disease outbreaks, cases and deaths • 1993 -1997 • Salmonella had the highest number

History

Center for Food Security and Public Health Iowa State University 2004 History • Early 1900’s − Contaminated food, milk and water caused many foodborne illnesses • Sanitary revolution − Sewage and water treatment − Hand-washing, sanitation − Pasteurization of milk- 1908 − Refrigeration in homes-

Center for Food Security and Public Health Iowa State University 2004 Transmission • Contamination can occur at several points along the food chain − On the farm or in the field − At the slaughter plant − During processing − At the point of sale − In the home

Center for Food Security and Public Health Iowa State University 2004 Produce Processing

Center for Food Security and Public Health Iowa State University 2004 Campylobacter jejuni • Leading cause of bacterial diarrhea • 2. 4 million people each year − Children under 5 years old − Young adults (ages 15 -29) • Very few deaths • Can lead to Guillain-Barré Syndrome − Leading cause of acute paralysis − Develops 2 -4 weeks after Campylobacter infection (after diarrheal signs disappear)

Center for Food Security and Public Health Iowa State University 2004 HACCP • Hazard Analysis Critical Control Point • To monitor and control production processes • Identify food safety hazards and critical control points Production, processing and marketing Establish limits Monitor • Applied to meat, poultry, and eggs

Center for Food Security and Public Health Iowa State University 2004 Irradiation • Used since 1986 for Trichina control in pork • Gamma rays − Poultry in 1990/1992 − Meat in 1997/1999 − Reduction of bacterial pathogens • Kills living cells of organisms − Damaged and cannot survive

Center for Food Security and Public Health Iowa State University 2004 Irradiation • Identified with radura…. . • Does not affect taste quality • Nutrients remain the same • Handle foods appropriately afterwards − Does not sterilize − Contamination can still occur

Center for Food Security and Public Health Iowa State University 2004 USDA Recall Classification

Center for Food Security and Public Health Iowa State University 2004 In the Home • Drink pasteurized milk and juices • Wash hands carefully and frequently − After using the bathroom − Changing infant’s diapers − Cleaning up animal feces • Wash hands before preparing food

Center for Food Security and Public Health Iowa State University 2004 In the Home • Wash raw fruits and vegetables before eating • After contact with raw meat or poultry − Wash hands, utensils and kitchen surfaces − Hot soapy water • Defrost meats in the refrigerator

Center for Food Security and Public Health Iowa State University 2004 Acknowledgments Development of this presentation was funded by a grant from the Centers for Disease Control and Prevention to the Center for Food Security and Public Health at Iowa State University.